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Fernando Díaz at Finca Santa Ana has recently implemented a new three-year pruning cycle to each coffee plot on the farm. Pruning is an essential activity that encourages new branch growth and keeps a plant productive. The cycle is straightforward which follows a plot outline where alternate lines (locally known as surcos) are pruned. In the first year every first line of coffee plants out of three is pruned, this leaves line two and three in production for the following year, then in year two every second line is pruned, and in year three every third line to complete the cycle. And then it repeats. Fernando is optimistic about the trial and supports the idea of having two thirds of the farm in full production whilst one third is pruned. He believes the cycle will benefit the Bourbon and Catuaí varietals and will enable him to accurately forecast yearly projections. Pruning takes place shortly after the harvest. This pruning method is followed in other farms in Guatemala and beyond, with a great deal of success. It will be interesting to see how it works at Santa Ana.